lab test 2
Terms
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- flavor
- combination of the tastes, aromas, and other sensations caused by the presence of a foreign material in the mouth
- tastes
- are the sensations we detect when a substance comes in contact with taste buds on the tongue
- condiment
- any item added to a dish for flavor, including herbs, spices and vinegars; now also refers to cooked or prepared flavorings such as prepared mustards, relishes, bottles sauces and pickles
- flavorings
- herbs and spices
- herbs
- refer to large group of aromatic plants whose leaves, stems, or flowers are used to add flavors to other foods
- spices
-
strongly flavored or aromatic portions of plants used as flavorings or condiments ; usually used in dry form
- any of the larrge group of aromatic plants whose bark, roots, seeds, buds, or berries are used as a flavoring - basil+
- slightly peppery flavor with hint of cloves *mediterranean dishes
- bay+
- sweet laurel- sweet; slightly peppery flavor; used in sachets to flavor meat and poultry * good flavor- spagetti
- chives+
- onion flavor; snipped for garnish * used in meat, poultry, fish, egg, and potato dishes
- roots=
- horseradish and ginger
- cilantro+
- chinese cabbage- sharp and tangy flavor *mexican food
- parsley+
- best known herb; tangy and clean
- rosemary+
- evergreen leaves; piney scent *grilled meats especially lamb
- thyme+
- strong flavor; similar to sage *meats, poultry, fish
- file powder*
- canjun dishes
- mustard seeds
- used for looks
- mustard powder
- mixed with vinegar to make mustard
- cilantro and coriander
- come from same plant
- caper
- pickled berry from Mediterranean basin *red meats, game, or fish
- cayenne
- red pepper; HOt
- paprika
- hungarian pepper; very mild, used in garnish; red
- chili powder
- combination of oregano, cumin, and garlic used in Mexican dishes
- cumin
- strong earthy falvor- used in chilli powder
- cloves
- unopened bud of tropical evergreen tree; strong flavor, used in desserts, meats and preserves
- ginger
- tuber with sweet fiery flavor
- mustard
- seeds sharp and hot; ground, blended with vinegar and tumeric for "ballpark" mustard; cabbage family
- peppercorn
- berries of plant native to asia; black- picked green and dried; white- ripened and fermeneted; outer skin removed to yield white berry
- tumeric
- indian saffron; used primarily for color
- fresh herbs storage
- kept in fridge at 34 to 40*F
- dried herbs and spices storage
- airtight, opaque containers in a cool and dry place- avoid light and heat with destroy delicate flavors
- dried herbs lasts
- 2-3 months
- dried spices
- 6-9 months
- using herbs in preparing
- use less dried than you would fresh herb
- spices in preparing
- dried- add early for flavor to develop during cooking; ground- release flavor more quickly; whole- take longest
- capers stored
- in liquid and vinegar and very cool, dark place
- curry- SB
- blend of black pepper, cinnamon, cloves, corriander, cumin, ginger, mace, and tumeric
- bouquet garni- SB
- herb blend of parsley stems, carrots, cellery, thyme, and leeks tied together and used to flavor meat stocks
- Onion piquet- SB
- 1/2 onion to which a bay leaf is pinned with 2 whoe cloves
- Sachet- SB
- peppercorns, bay leaves, parsley stems, thyme, cloves tied together in cheese cloth- used to flavor meat stocks
- salt- C
- sodium chloride; NaCl; most basic and universal seasoning
- kosher salt- C
- larger crystals and used in kosherings meats
- Oil- C
- type of fat that remains liquid and room temp; extracted from oil seads; highly unsaturated
- smoke point in frying
- temp at which fat begins to breakdown
- soy sauce
- liquid fermented from cooked soy beans, wheat, and salt
- ketchup
- created in US- contains tomateos, sugar, vinegar, salt
- olive oil
- extracted from fruit; produced in spain, italy, france, greece
- pressing of olive oil
- extent of processing used to extract the oil
- extra- virgin:
- first pressing with not more than 1% free acidity
- virgin olive oil
- first cold pressing of olives and >3% acidity
- pure olive oil
- processed from pulp after 1st pressing using heat and chemicals
- vinegar
- made from the alcohol by fermentation; contains minimum of 5% acetic acid
- wine vinegar
- wine allowed to ferment; french and med. foods
- malt vinegar
- malted wheat fermented; used as condiment with fried foods
- distilled vinegar
- grain alcohol fermented; pickling and preserving
- cider vinegar
- from apples fermented
- balsamic vinegar
- red wine vinegar aged from 4-50 years